Preparation

Add coconut oil, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. If it's still more of a dust, you can add almond milk 1 tablespoon at a time.

Transfer the dough onto a surface and with your hands knead the dough until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.

Pre-heat the oven to 350°F.

Remove dough from refrigerator. Roll the dough into a large cylinder-like shape.

Make Thin slices and press into the pan. You want the cookies to be on the thin flat side as they will slightly rise but not spread a lot and they'll be coated with chocolate making them thicker. Bake for 12-14 minutes. Let cool completely.